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I help my clients regain their health by designing an overall wellness program, specific to their needs.
Relationships, exercise, career, and spirituality are just as important to your health as the food you eat. I understand this, from personal experience, and take a holistic approach to supporting the whole person.
My goal is to help you to eat WHOLE and THRIVE!
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Vegan Queso
Prep Notes
Queso dip that's actually GOOD for you? YES! No fake cheese or soy here either. This decadent dip has protein, fiber, vitamins and minerals, and is absolutely delicious! Here's how:
Ingredients
- 2 tablespoon vegan butter or coconut oil
- 1 small yellow onion, diced
- 2-3 garlic cloves, minced
- 2 jalapeños, seeded and minced
- 4 cups cauliflower florets
- 1/2 cup vegetable broth
- 1/3 cup unsweetened non-dairy milk
- 2 sundried tomatoes
- 1/4 cup raw cashews, soaked in hot water for at least 1 hour
- 1/2 cup nutritional yeast
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon turmeric
- Sea salt, to taste
Directions
- Soak cashews in hot water for at least 1 hour before making the queso. Once soaked, drain and rinse. Set aside.
- In a large cast-iron skillet, heat vegan butter or oil over medium heat. Add onions, garlic, and jalapeños and sauté for 5-7 minutes, stirring occasionally, until lightly brown and fragrant. Remove about half of the onion/jalapeño mixture and set aside.
- Leave the other half of the onions/jalapeños in the pan, stir in cauliflower and vegetable broth. Cover and reduce heat to low. Cook for about 15 minutes, stirring occasionally until cauliflower is tender and broth has absorbed.
- Add to a high-powered blender along with remaining ingredients, including the cashews. Blend until completely smooth. Add extra milk, about 1 tablespoon at a time, if necessary.Transfer to a serving dish. Stir in remaining onions and jalapeños and top with fresh jalapeños. Serve with chips or raw carrots, or any crispy, organic veggie.
- ENJOY!